Spring Sauté

Spring Sauté

by Bell Market Chef Erika

Market Ingredients: 

• 2 large or 4 small bulbs fennel, sliced thin (@hotspellfarm)

• 1 bunch green onions, sliced (@simple_promise_farms)

• 1/2 pound chestnut mushrooms, cap and stems sliced (@hifymyco)

OTHER Ingredients: 

• 2 Tbl olive oil

• Salt

• Black pepper

Directions:

1. Heat olive oil in a skillet, then add fennel once oil is shimmering. Sauté for a few minutes to begin to soften.

2. Add mushrooms and green onions. Continue sautéing a few minutes more until everything is tender. Add salt and pepper to taste, off heat. *Tip: Adding salt to mushrooms at the start of cooking will draw out their moisture and inhibit browning, so wait to salt until you’re done cooking!